Scottish Lorne Sausage Recipe: How To Make Lorne Sausage
What’s Lorne Sausage?
Lorne Sausage, also known as square slice sausage, is an essential part of a traditional Scottish breakfast. However, there is no right time of day to enjoy this uniquely Scottish fayre and it’s often scoffed down as a sandwich or bread roll filling from breakfast time through to supper time.
The Scotts love Lorne Sausage so much that they want it added to the list of PGI protected foods. That would mean it could only be called Lorne Sausage if it was made in Scotland. The same EU law has been used to ensure the authenticity of another fine Scottish delicacy - Arbroath Smokies.
There are two opposing theories about how Lorne Sausage was named. One theory is that it was invented by Glasgow theatre performer and comedian Tommy Lorne who died in 1935. One of his catchphrases ,"sausages are the boys”, reflected his love of sausages. Tommy was often found in his dressing room between acts cooking up his favorite sausages. Others claim its name stems from the Firth of Lorne located within Argyle and Bute on the west coast of Scotland.
Scottish Lorne Sausages
- 1lb (450g) Minced Beef
- 1lb (450g) Minced Pork (not too lean or the sausage will be dry, pork belly is fine)
- 6oz (170g) Fresh Breadcrumbs
- 4 fl oz (115ml) iced water
- 1½ tsp Salt
- 1½ tsp Coriander
- 1 tsp freshly Ground Black Pepper
- ½ tsp Freshly Grated Nutmeg
- Place all the ingredients into a large mixing bowl and mix by hand ensuring that the pork and beef are mixed evenly.
- Firmly pack the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
- Place the Lorne Sausage meat block in the freezer until its stiff enough to slice.
- Remove the mixture from the loaf tin and cut into slices around half an inch thick.
- Set aside a few slices for immediate consumption.
- Place the rest into freezer bags separated with grease proof paper and place back in the freezer.
Allow time to defrost thoroughly and fry in a little oil until golden brown and cooked through. Serve Hot.
If you ever meet a Scott who has emigrated or has been working abroad for any length of time ask them what they miss most about Scotland. I guarantee you that Lorne Sausages will be amongst the first words they utter. So give them a try, but be aware, they are extremely addictive.
More Traditional Scottish Recipes
- How To Make Scotch Broth: A Traditional Scottish Soup Recipe
- Skirlie, Mealie Pudding and White Pudding Recipe
- Orcadian Clapshot: Turnip and potato recipe from Orkney
- Cock-A-Leekie Soup: A hearty soup often served at Burns Night suppers
- Edinburgh Rock: Authentic Scottish Confectionery Recipe
- Atholl Brose: A Scottish Tipple Made From Cream, Honey and Whisky
- Cullen Skink Recipe: A Rich Traditional Scottish Soup
- Tattie Scones: A Traditional Scottish Potato Scone Recipe
More by this Author
Atholl Brose is a uniquely Scottish tipple that can be supped all year round but is particularly popular at Christmas and Hogmanay. Follow this simple recipe and acquaint yourself with a new Scottish friend.
Skirlie is a traditional Scottish dish that makes a fantastic accompaniment for meat, pork or fowl. It can be used as a stuffing for roasts or rolled into balls and cooked in stews and soups like dough balls....
Here's an easy-to-follow tattie scone recipe. Potato, or tattie, scones are tasty and easy to make, and a major part of every traditional Scottish breakfast.